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BBQ Garlic Shrimp

BBQ Garlic Shrimp

Grill up deliciousness with this BBQ Garlic Shrimp recipe. Perfectly charred shrimp infused with garlic, lemon, and spice. Quick, easy, and unforgettable flavor for any occasion.
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Prep Time 10 minutes
Cook Time 7 minutes
Marinating Time 10 minutes
Total Time 27 minutes
Servings: 4 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 large shrimp peeled but with tails on, deveined
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1-2 small chili peppers thinly sliced (adjust to taste)
  • 1 tbsp fresh parsley chopped
  • Juice and zest of 1 unit lemon
  • to taste salt
  • to taste pepper

Equipment

  • Barbecue or grill pan
  • Tongs for flipping shrimp
  • Small skillet for sauce preparation
  • Brush for cleaning the grill
  • Optional: Serving platter and utensils

Method
 

  1. Fire up the grill by lighting the barbecue and spreading the coals evenly once glowing white-hot.
  2. In a small skillet, heat the olive oil over medium heat and add the minced garlic and sliced chili peppers, cooking for about 2 minutes until fragrant.
  3. Stir in the lemon juice and zest, then remove the mixture from heat.
  4. Place the cleaned shrimp in a bowl, pour half of the garlic-lemon mixture over, and toss to coat; let sit for 5-10 minutes.
  5. Lay the shrimp on the hot grill and cook for about 45 seconds to 1 minute per side until they turn opaque and pinkish-orange.
  6. Transfer the grilled shrimp to a serving platter, drizzle with the remaining garlic-lemon sauce, garnish with chopped parsley, and serve immediately.

Nutrition

Calories: 210kcalCarbohydrates: 2gProtein: 18gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 280mgPotassium: 220mgVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Feel free to use cilantro instead of parsley. If you're sensitive to spice, skip the chili peppers or use a dash of red pepper flakes. A splash of white wine in the sauce adds depth. Always pat the shrimp dry before grilling to prevent sticking. Store leftovers in an airtight container for up to two days, and reheat gently to preserve moisture. Enjoy with crusty bread for dipping!
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